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Saturday, 8 August 2015

Javvarisi Payasam / Sago Kheer !

Hello All,

Hope everyone is doing Good. This post is very special as my Blog turns ONE ! Hurray.. yippee.. My heart is leaping with joy as I type this. It may sound silly for most of you,, but a bunch of my fellow bloggers out there will definitely relate to my joy.

An year back on the same day when I hit that "PUBLISH" button for the first time I never thought my blog would reach out to so many of you. But today with one year of blogging and 175 recipes on the blog and a good following I am so happy and contended. I heartfully thank each and every one of you who stop by my page and take your precious time to comment some encouraging words.

It was indeed a crazy experience of cooking clicking and composing it here and I enjoyed it thoroughly. I am looking forward for the same love and support from all of you and be part of many more blog anniversaries ! And my first blog anniversary without a sweet.. No way. Here's the Sago Payasam I made and enjoyed ourselves and the recipe for all of you :)

INGREDIENTS

1/2 cup Sago (Javvarisi)

3 1/2 cups milk

1/2 cup Sugar

1 tsp Ghee

2 tbsp Raisins

10 - 12 Cashews

4 - 5 Almonds (Flaked)

a pinch of cardamom powder

1 tsp Vanilla Essence (optional)

STEPS

Heat ghee in a pan and fry the sago for 3 - 4 minutes until it is well coated in ghee.

Transfer and Keep aside.

In the same pan , add few more drops of ghee and fry the nuts and raisins and keep aside.

In a heavy bottomed vessel take 3 to 4 cups of water and bring to boil.

Add the fried sago to it and allow it to cook for 15 - 20 minutes with stirring in between so that it doesn't stick to the bottom.

When the sago is cooked fully and turns transparent (shown in second pic below) discard the water in which it was cooked.

Add sugar to milk and the boiled sago and keep stirring and let the sugar melt and dissolve.

For the flavoring, add a pinch of cardamom powder and/or Vanilla essence.

Add the dry fruits that were fried before and also add some flaked almonds and stir well.

When the sago is nicely incorporated well with the milk and when the whole payasam turns slightly thicker, turn off stove.

NOTES

I used a medium size sago that took 15 - 20 minutes to cook. If using smaller variety then it should cook faster.

Bigger size sago needs more cooking time, so better to soak them in water for an hour and then wash well and discard the soaked water and then cook them in boiling water (without frying the sago in ghee).

You can also use saffron or rose essence instead of cardamom and vanilla.

Sago payasam turns thicker with time, so if it becomes too thick then ass half cup warm milk and mix well.